Le nouveau gâteau truffe au chocolat , with soy yogurt

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Not your grandma’s usual yogurt, not her salon de thé ‘s truffe au chocolat. I had no intention to remake them. The cake ended up similar just like that as I was improvising. Lucky !

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Freshly made soy yogurt

It’s the greatest soy yogurt for me. Commercial soy yogurt are always on the runny side of creamy, or on the jello side. And the Japanese soy yogurt, oh my, I’d never eat that, it’s over-sweetened and flavored with with stevia that I loath.
This one has a texture of… yogurt. And a taste of soy. It’s perfect.
Don’t skip the sugar, it helps maturation and the result is not sweet at all.

Easy recipe :
-make one liter of thick tonyu soy milk (tutorial)
-in a small cup mix 1 tbs of potato starch, 1/4 of agar, 1/2 cup of soy milk. Cook a few seconds in the micro-wave till its thickens. You get a mess.
-in the blender, mix the warmed soy milk, the cup of starch, 1 tbs of sugar, 2 tbs of store bough soy yogurt
-let overnight in a yogurt maker

Tip : you can take a thermos/thick pot with a lid, place glass bin in the middle, very hot water around…and you have a yogurt maker. I do that for smaller batches.

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Freshly made soy ‘Greek’ yogurt.
Drained in a cheese cloth (from the pharmacy), let overnight in the fridge. Drink the whey or use it for cooking, it’s full of healthy probiotics.

Other dairy-like ideas : my diary-free diary.

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Now, let’s make the cake : I whip all that to make a chocolate mousse.

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A nutty biscuit base (just blend all together).

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Composition : the base, a layer of mousse, slices of kumquat, more mousse, cocoa.
The result is really bluffing. That’s not exactly looking like those from the pâtissier‘s, but that’s as close as you dream of getting for some sweet you make like that in 10 minutes. Taste is divine…

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These kinkan (kumquats) are still in season and visible in the streets.

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Silky chocolate mousse

This is my variation of the dark chocolate mousse from the blog Cooking Healthy for Me.

The base is the same, silky tofu and cocoa. My touch is about the flavoring.
The unusual addition is carob powder. I got some recently and I don’t know yet what to do with it. It tastes like a sort of cocoa with nutmeg. So I made it like a retro spicy cocoa.
A little kurozato black sugar, a pinch of coffee (that revives the flavors of cocoa), nutmeg, cinnamon and a few drops of vanilla and of almond essences.

The taste and texture get better after a few hours. Texture is between a mousse and a cream. On top, coconut and cinnamon.